The Organic Empire is about delivering the highest quality organic foods all over Victoria. Real food grown by people that have passion for what they do and in turn create the freshest, healthiest organic foods around. To these our farmers, we take off our hats for their bounty is what keeps us healthy and alive.tastesbetter@organicempire.com.au

Fill a bowl with hot water and add mushrooms, soak them for around 30 mins, after this reserve water and dice the mushrooms, disposing of the stalks.

Rinse lettuce and then pat try and chill in the fridge.

Drain and finely chop the water chestnuts. Chop the ginger into matchsticks.

Tofu, chop into small squares around 1cm, boil for 1 min then drain.

Heat the oil in a wok until hot. Add ginger, dried and fresh mushrooms, water chestnuts and beansprouts and toss well. Add soy sauce, hoi sin and 150ml of strained mushroom water, and toss well. Add tofu and spring onions, tossing well. Add the cornflour mixture and toss over high heat until the sauce thickens. Serve in a bowl next to the leaves and scatter with coriander.